One-Pot Chicken and Wild Rice Soup with Garden Vegetables

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A comforting one-pot soup featuring tender chicken, earthy wild rice, and colorful vegetables simmered in a savory broth. This American-inspired soup recipe (gluten free), ready in about 70 minutes, pairs boneless skinless chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 2 medium, peeled and diced carrots
• 2, diced celery stalks
• 3, minced garlic cloves
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 3/4 cup, rinsed wild rice blend
• 6 cups, low sodium chicken broth
• 1/4 cup, chopped fresh parsley
• 1 1/2 tsp, divided salt
• 1/2 tsp, divided ground black pepper
• 1 tbsp lemon juice

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1 lb cut chicken thighs and sauté for 5 minutes until lightly browned but not fully cooked; remove chicken and set aside.
2. Step 2: In the same pot, add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Cook for 6 minutes until vegetables soften, stirring occasionally.
3. Step 3: Stir in 3 minced garlic cloves, 1 tsp dried thyme, and 1/2 tsp dried sage; cook for 1 minute until fragrant.
4. Step 4: Add 3/4 cup rinsed wild rice blend and 6 cups chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes.
5. Step 5: Return the chicken pieces to the pot, season with 1 tsp salt and 1/4 tsp black pepper, cover, and cook an additional 15 minutes until the rice is tender and chicken is cooked through.
6. Step 6: Stir in 1/4 cup chopped fresh parsley, 1 tbsp lemon juice, and adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper before serving.